Polish Borscht – Uncle Bill’s Style

May 11, 2023May 11, 20230 0
Polish Borscht - Uncle Bill's Style is a hearty soup perfect for cold winter nights
in Soup

Prep

20 min

Cook

2 hr 45 min

Ready In

3 hr 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 lbs pork spareribs
1 large onion , chopped small
1 large bay leaf
4 whole allspice
4 whole black peppercorns
2 tablespoons white vinegar
2 teaspoons granulated sugar
2 teaspoons salt
1/2 teaspoon black pepper
3 large carrots , peeled and sliced
1 large celery rib , cut into 1 inch pieces
6 cups water
5 medium red beets , scrubbed
4 cups water
4 large potatoes , peeled and cut into chunks
4 cups water
2 cups sour cream
2 cups whole milk , homogenized
3 tablespoons all-purpose flour

Nutrision Information

Servings Per Recipe
6
Calories
620
Sugar
14g
Fat
44g
Polish Borscht - Uncle Bill's Style is a hearty soup that is perfect for warming you up on a cold winter night. Originating in Poland, Borscht is a traditional Eastern European soup that typically features beets, which give it a bright red color and unique flavor. This recipe is a hearty version of the soup, combining pork spareribs, beets, potatoes, carrots, and celery in a flavorful broth. The result is a delicious and satisfying soup that will keep you feeling full and happy for hours. Perfect for enjoying with crusty bread or dumplings.

Instructions

1.In a large pot, place the pork spareribs, chopped onion, bay leaf, allspice, black peppercorns, white vinegar, granulated sugar, salt, black pepper, sliced carrots, and the cut-up celery rib.
2.Add 6 cups of water and slowly bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the pork is tender. Skim fat off the surface as necessary.
3.While the pork is cooking, remove the leaves and roots from the red beets, scrub them, and cut them into thin strips.
4.Add the beets to another pot with 4 cups of water and simmer on low heat for 20-25 minutes, or until the beets are cooked.
5.Remove the cooked pork and place it on a dish, then add the cut-up potatoes to the pot. Simmer until the potatoes are cooked, about 20-25 minutes.
6.When the beets and potatoes are cooked, add them together with their cooking liquid to the stock pot.
7.In a separate bowl, whisk together the sour cream, whole milk, and flour. Stir the mixture into the soup.
8.Bring the soup to a boil for a few minutes, then reduce heat to low and simmer for an additional 15 minutes.

PROS

This soup is filling and perfect for cold winter nights.
It is also packed with vegetables and protein from the pork spareribs.

CONS

The recipe calls for a high amount of salt, which may be a concern for those on a low-sodium diet.

HEALTH & BENEFITS

This soup is packed with vegetables and protein from the pork spareribs, making it a nutritious meal option. Additionally, beets are high in fiber, vitamin C, potassium, and other essential nutrients. The sour cream provides a good source of calcium and vitamin D.

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